Healthy Banana Chocolate Hazelnut Stuffed Crepes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Banana Chocolate Hazelnut Stuffed Crepes

YOUR SOLIN GENERATED RECIPE

Healthy Banana Chocolate Hazelnut Stuffed Crepes

Delight in these light and flavorful crepes filled with a luscious banana chocolate hazelnut mixture, enhanced by creamy Greek yogurt for an extra protein boost. The delicate oat flour crepes encase a warmly spiced filling that perfectly balances sweet, nutty, and cocoa notes, making it a versatile meal for any time of the day.

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NUTRITION

471kcal
Protein
33.0g
Fat
19.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

30g Oat Flour

1 Large Egg

2 Egg Whites

1/4 cup Unsweetened Almond Milk

1/2 medium Banana

1 tbsp Unsweetened Cocoa Powder

1 tbsp Hazelnut Butter

1 tbsp Chopped Hazelnuts

1/2 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    In a bowl, whisk together the oat flour, whole egg, egg whites, and almond milk until a smooth, lump-free batter forms. Let it rest for a few minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium heat and lightly grease with a small amount of cooking spray or oil.

  • 3

    Pour a small amount of the batter into the pan, swirling to form a thin, even layer. Cook until the edges begin to lift and the bottom is lightly golden, then carefully flip and cook for an additional minute. Repeat with the remaining batter.

  • 4

    In a separate bowl, mash the banana and mix in the cocoa powder, hazelnut butter, and nonfat Greek yogurt until well combined.

  • 5

    Spread the banana-chocolate-hazelnut filling evenly over each crepe and sprinkle with chopped hazelnuts.

  • 6

    Roll or fold the crepes and serve warm. Optionally, garnish with a light dusting of cocoa powder or extra chopped hazelnuts.

Healthy Banana Chocolate Hazelnut Stuffed Crepes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Banana Chocolate Hazelnut Stuffed Crepes

YOUR SOLIN GENERATED RECIPE

Healthy Banana Chocolate Hazelnut Stuffed Crepes

Delight in these light and flavorful crepes filled with a luscious banana chocolate hazelnut mixture, enhanced by creamy Greek yogurt for an extra protein boost. The delicate oat flour crepes encase a warmly spiced filling that perfectly balances sweet, nutty, and cocoa notes, making it a versatile meal for any time of the day.

NUTRITION

471kcal
Protein
33.0g
Fat
19.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

30g Oat Flour

1 Large Egg

2 Egg Whites

1/4 cup Unsweetened Almond Milk

1/2 medium Banana

1 tbsp Unsweetened Cocoa Powder

1 tbsp Hazelnut Butter

1 tbsp Chopped Hazelnuts

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    In a bowl, whisk together the oat flour, whole egg, egg whites, and almond milk until a smooth, lump-free batter forms. Let it rest for a few minutes.

  • 2

    Heat a non-stick crepe pan or skillet over medium heat and lightly grease with a small amount of cooking spray or oil.

  • 3

    Pour a small amount of the batter into the pan, swirling to form a thin, even layer. Cook until the edges begin to lift and the bottom is lightly golden, then carefully flip and cook for an additional minute. Repeat with the remaining batter.

  • 4

    In a separate bowl, mash the banana and mix in the cocoa powder, hazelnut butter, and nonfat Greek yogurt until well combined.

  • 5

    Spread the banana-chocolate-hazelnut filling evenly over each crepe and sprinkle with chopped hazelnuts.

  • 6

    Roll or fold the crepes and serve warm. Optionally, garnish with a light dusting of cocoa powder or extra chopped hazelnuts.